Cooking:
Pour the oil into a hot wok & add the garlic stir until it starts to turn golden brown
Add the chicken and stir quickly until chicken is completely white but only just
Now add the fish sauce, sugar, oyster sauce, the ginger, onion, red/green peppers & mushroom continue stirring 2-3 minutes
Add a little water if required, this will add to the gravy/sauce
Lastly add spring onions & stir 2-3 times turn off gas because you’re done!
Mmmm!!! Yummy! (My mouth is watering just writing this)

Serving Suggestion:
Serve with hot Jasmine rice. You can spice this up a little bit as we do in the video tutorial. An ideal accompaniment to this would be our Fish 3 Flavours or our Lettuce and Pork Soup If you’re really hungry or feeding a few try our Pork Stuffed Cabbage Soup or for a sweet alternative try our Thai Sweet Chicken Better yet try a few together and have a banquet all finished off with a side salad including fresh Cucumber, Chinese lettuce (or iceberg) and Thai Eggplant.

Jules’s Blurb: One of our early videos; It makes me cringe now but Khwanjai’s brilliant as usual

Khwanjai’s Top Tips:
As you’ll see, we show you how to spice it up without ruining the balance of flavours. Watch out for my advice on this, when Jules is rambling on about “chillies”, I mean Thai (spicy) chillies and not the sweet chillies in the recipe

Thai Chillies, it’s perfectly okay to use birds eye chillies which are more readily available in the rest of the world, red or green or both.

When adding the garlic at the start, it should only 5 – 10 seconds to start turning golden brown if it takes longer yer fat aint hot enough, it’s not a problem, just wait until it starts changing colour and by then it’s hot enough

Print off the recipe! It helps to have it at hand when watching to make any notes you see fit, Khwanjai still does this every time she tries something for the first time.

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